Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-04-03
HOU8ehOld.


interest in woman's world and WOman's
work nothing affords more pleasure than
to know women are up and at work in the
worlds arena. Not that all have hereto
fore been idlers, for few are those who
are content to lead that life, but too
many have been non-produCers in the
busy hive, and sat, if not with
listlessly folded hands, at least
have busted themselves with such work
as has not relieved the tired mother or
the overburdened father. a good deal
has been Justly said of the idleness OF
society girls, and while one IS glad to see
the daughter of well-tO-do parents re-
heved of the drudgeries of life, still there
are endless little things which cause dis
comfort by their neglect, that daughters
can do, and thereby ease the
burden OF their elders. The gay
est, the freest, and most popular
of society girls is not free from these
duties; on tn contrary, the fact that she
has d home where SO much is provided
for her, should render her more keenly
alive to her responsibilities.
Fashion has instituted cooking clubs,
and in this fashion is Commendaole, for
II is sn accomplishment in these days OF
Inefficient service, and also source OF
pleasure to mother to feel that she has
daughter who can compound
dainty dishes and supervise the
pretty arrangement Of table and
dining-room. The trained ar
tistic eye of a daughter can add much
to the home in the choice of carpets, dra-
perry and paper, and the dainty taste
which chooses will see that no want OF
good housekeeping shall mar the effect of
the setting of picture in which she is
the most beautiful object. The home Of
such girl is heaven to all, and happy
is that man who from these surroundings
seeks wife to aid him either in
home making or in the enjoy
ment of wealth already attained.
No better nor fsirer, but Drawer is that
daughter who cannot sit in a home of
which an overWorked father is the sole
support, but goes out to fight her own
battles, making her life of durable worth
and lasting usefulness, facing the years
with txedness of purpose that knows
no faltering. All honor to these brave
women who are daily recruiting the
ranks of the self~sUppOrting, and who
have independence of spirit to meet
prejudice and defy it by Jaboring
where their talent, whatever it may be,
can reap the richest harvest, and having
their reward, in a self poise and an
amount of self approval, which amply
compensate for all the shrugs of hyper
critical world. Again, all honor to the
working women, wherever their sphere.
These and these only sic the daughters
which shall be as polished stones in the
homes of nation.
MISCELLANEOUS RECIPES.
Hominy for breakfast-To cook so
simple dish as pearl hOminy for break
fast would seem to need no particularly Of
instruction, but that this is not the case is
proved by the halt-raw, Watery and lumpy
stuff that is often brought to table under
the name of hominy. In the first
place, to cook hOminy deIiciously, milk
must be used; there is no possibility OF
making it really good with water only.
Pour into a CHINA bowl the night before
an even teacupful of hominy and pour
upon it enough cold water just to cover
it. Cover it, and next morning pour
into farina kettle a pint Of rich
milk and q tablespoonful OF salt.
Fifteen minutes boiling will cook it
sufficiently, but half an hour will make it
better. As it is in a double kettle there
will be no danger of burning, and it needs
only an occasional stirring with 8 silver
spoon. If you have plenty of cream q
little will improve it, and small bit
of fresh butter does not come
amiss. Eat with cream and sugar
or butter and sugar. It is very nice with
a soft boiled egg incorporated with its
melting lusciousness, and it is perfect
sliced when cold and fried. Between
hominy cooked thus and hominy boiled
in water there is a great difference.
No breakfast cereal should ever be
cooked in anything but 3 double farina
kettle; small ones Of block tin are
nice for the purpose. These kettles OBJ
vlate constant tendance in stirring, snd
so make breakfast dish of this heslthful
kind one of the easiest to provide, and
one of the hardest for cook to spoil,
as long as she follows these simple
directions.
Frosting without eggs-Mix one cup OF
sugar with one-fourth of q cup of sweet
milk, put over a slow fire and stir until 1t
boils; then boil five minutes without stir
ring; set saucepan in cold water while
you STIR it to 8 cream. Spread on the
cake while it will run. 1t will keep long
er than when made with eggs, and will
not crumble when you cut